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1
Preheat the oven to 375F.
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2
Place the potatoes in a sauce pot and cover with water.
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3
Place over high heat and bring up to a boil, add some salt, and simmer for 10 to 12 minutes, or until just tender.
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4
Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.
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5
While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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6
Season the pork chops liberally with salt and pepper.
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7
Place the chops in the skillet and sear for about 2 minutes on each side to caramelize.
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8
Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch, but not tough.
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9
Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
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10
While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of EVOO, three quarters of the chopped onions, the chili powder, cumin, two thirds of the chopped garlic, the brown sugar, salt, and pepper.
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11
Cook the mixture, stirring frequently, for 2 to 3 minutes.
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12
Add the chicken stock and simmer until reduced by half.
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13
Once reduced, turn off the heat and whisk in the cold butter.
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14
While the sweet chilionion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining chopped garlic, the red wine vinegar, salt, and pepper.
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15
Add to the dressing the chopped celery and red bell peppers.
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16
When you are ready to serve, add the cooled potatoes.
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17
Stir the potatoes to combine, and check the seasoning.
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18
Pour the sweet chilionion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.
